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Fillets of Fowls, a LA Royale

A dish of fowl fillets prepared with black truffle, bacon, clarified butter, and served with Supreme sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Fillets of Fowls, a LA Royale

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fillets

  1. Trim the fillets of the fowls without removing the small fillets.

  2. Lard half of the fillets.

  3. Decorate the other half with black truffle.

Bake and glaze

  1. Place the larded fillets in a sauté pan on thin layers of fat bacon.

  2. Moisten with half-glaze.

  3. Cover the decorated fillets with clarified butter in a separate sauté pan.

  4. Bake both sauté pans in the oven at 350°F (175°C) for about 5 minutes.

  5. Remove the decorated fillets.

  6. Glaze the larded ones.

  7. Return them to the oven for 2 minutes.

  8. Glaze again.

Dish up and serve

  1. Dish up by alternating a larded fillet with a decorated one.

  2. Fill the center with a ragout of scallops, fat livers, and truffles tossed in Allemande sauce.

  3. Pour some Supreme sauce around the entrée.

  4. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fowl fillets
Provide the tender main protein that is sliced and served as the entrée.
Fat bacon
Lines the pan and adds fat and savory flavor to the larded fillets as they cook.
Clarified butter
Covers the decorated fillets, adding richness and keeping them moist during baking.
Half-glaze
Moistens the fillets and, when glazed on, adds concentrated savory flavor and light browning.

The step that matters

Glazing the larded fillets. Glaze is applied in thin coats and the fillets are returned briefly to the oven so the glaze sets and browns without overcooking the delicate fowl. Too much heat or time dries the meat and makes the glaze bitter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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